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Baked Bean Sandwich What do you do with leftover Saturday night baked beans?Put them (cold, of course) between two slices of thick white sandwich bread and call them Sunday lunch.Cabot Cheddar Another New England-born favorite whose fame has spread.Cabot Creamery, now owned by 1,200 farm families, got its start in the northeast corner of Vermont back in the early 20th century. Cape Cod Chips Kettle-cooked and extra crunchy, Cape Cod potato chips have been a Cape Cod (and beyond) favorite since 1980.Boston Cream Pie The original “pie in cake’s clothing,” this beloved combination of golden sponge cake, pastry cream, and chocolate ganache is so popular in New England you can even find it in doughnut form.Brown Bread Steamed brown bread made with molasses, cornmeal, and rye flour is an old-fashioned favorite, especially alongside a plate of baked beans.They don’t call it the official state dessert for nothing.Boiled Dinner You don’t have to be Irish to enjoy this New England staple made (mostly) with corned beef and cabbage, but it doesn’t hurt. Boiled Lobster It’s hard to explain how something so simple could also be a regional culinary icon, but boiled (or steamed) lobster is it.

In 1947, we suggested they be served as part of an Easter menu, but really, they’d be perfect anytime.

Clam Chowdah It doesn’t get much more New England than this. Clear-Broth Clam Chowdah A popular chowder choice in Rhode Island, clear-broth chowder favors clam broth over cream, but still packs plenty of clams, potatoes, and fresh aromatics.

Corn Chowdah A lot like clam chowder, but with corn (preferably fresh in the summer). Crab Cakes We know crab cakes are most often associated with the mid-Atlantic coast, but we’ve got ’em up here too, and many (especially the Maine peekytoe) taste just as great.

Cranberry Sauce Even if we secretly love the stuff in the can (Ocean Spray, if you please), most New Englanders have a recipe or two for homemade cranberry sauce for the Thanksgiving table.